Meal Kit
Weekend-in-Positano Shrimp Pasta
with arugula and Calabrian chiles
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
Chef
Giada De Laurentiis
Giada De Laurentiis has crafted elevated, everyday meals that make your weeknight dinners so much better. Based on some of her favorite Italian flavors, Giada’s recipes offer a casual, quality dinner that feels familiar, yet completely unique.
In Your Box (serves 2)
- 8 oz. Shrimp - Lightly Treated (8oz)
- 5 oz. Rigatoni Pasta
- 4 oz. Grape Tomatoes
- 4 oz. Crushed Tomatoes
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Baby Arugula
- ¼ oz. Fresh Basil
- ¼ oz. Chopped Calabrian Peppers
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories460
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Carbohydrates62g
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Net Carbs56g
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Fat11g
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Protein28g
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Sodium1530mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.Tip: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling thickness of sauces.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Stem and coarsely chop basil. Reserve stem. Keep chopped basil and stem separate.
Halve grape tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Coarsely chop garlic.Pat shrimp dry. Season all over with a pinch of salt and pepper. -
3 Make the Sauce
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil
Add garlic, grape tomatoes, crushed tomatoes, basil stem, Calabrian peppers (to taste), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir to combine and bring to a simmer.Once simmering, stir occasionally until grape tomatoes break down, 4-6 minutes. -
4 Add the Shrimp
Stir 1/4 cup reserved pasta cooking water (reserve remaining for adjusting sauce) into hot pan and bring to a simmer.
Once simmering, add shrimp and stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 3-5 minutes. -
5 Add Pasta and Finish Dish
Remove basil stem from sauce and discard. Stir in pasta and 1/4 cup reserved pasta cooking water until combined. If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Stir in chopped basil until combined and drizzle with olive oil, to taste.Taste and season with more salt and pepper, as desired.Plate dish as pictured on front of card, topping pasta with arugula and cheese. Bon appétit!
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